Carrot Cake with Cream Cheese Frosting π₯π°
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 1 cake
Description:
This Carrot Cake with Cream Cheese Frosting holds a special place in my heart, as it’s a cherished recipe passed down from my mom. Moist, flavorful, and speckled with delightful carrot shreds, it’s a true classic. You can even add nutmeats for an extra crunchy twist!
Ingredients:
| For the Cake | For the Cream Cheese Frosting |
|---|---|
| 2 cups flour | 8 oz cream cheese, softened |
| 2 tsp baking powder | 1/4 cup butter, softened |
| 1 1/2 tsp baking soda | 1 tsp vanilla extract |
| 1 tsp salt | 1-2 cups icing sugar |
| 2 tsp cinnamon | |
| 2 cups white sugar | |
| 2 eggs | |
| 1/4 cup crushed pineapple, drained | |
| 4 oz shredded coconut | |
| 1 cup grated carrots |
Instructions:
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Preheat your oven to 350Β°F (175Β°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
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Sift together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. This helps to aerate the dry ingredients and ensure a tender cake.
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In another bowl, beat together the eggs and white sugar until light and fluffy. This creates a lovely airy texture in the cake.
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Gradually add the dry ingredients into the egg mixture, stirring until just combined. Don’t overmix, as this can make the cake tough.
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Fold in the grated carrots, crushed pineapple, and shredded coconut. These additions not only add flavor but also contribute to the cake’s incredible moistness.
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Pour the batter into the prepared pan, spreading it evenly with a spatula.
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Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will be filled with the most delightful aroma!
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While the cake bakes, it’s time to prepare the cream cheese frosting. In a bowl, cream together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
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Gradually add the icing sugar, 1/2 cup at a time, until you reach your desired sweetness and consistency. You can adjust the amount of sugar to suit your taste.
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Once the cake is done, remove it from the oven and let it cool completely in the pan on a wire rack.
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When the cake is cooled, generously spread the luscious cream cheese frosting over the top. You can get creative with your frosting design or simply go for a rustic look.
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Slice into squares, serve, and enjoy! This Carrot Cake with Cream Cheese Frosting is perfect for any occasion, from casual gatherings to special celebrations. It’s a timeless treat that will surely become a favorite in your recipe collection.
Nutritional Information:
- Calories: 5519.3
- Fat: 303.5g
- Saturated Fat: 170.5g
- Cholesterol: 1339.5mg
- Sodium: 6734.4mg
- Carbohydrates: 645.9g
- Fiber: 29.3g
- Sugar: 419.2g
- Protein: 77.2g
Recipe Notes:
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Make it Nutty: Feel free to add your favorite nutmeats to the batter for added crunch and flavor. Chopped walnuts or pecans work wonderfully!
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Storage: Store any leftovers (if there are any!) in an airtight container in the refrigerator for up to 5 days. The flavors actually meld together even more deliciously overnight.
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Freezing: You can also freeze this carrot cake (unglazed) for up to 3 months. Thaw in the refrigerator overnight before serving.
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Variations: For a twist, try adding a hint of orange zest or a sprinkle of raisins to the batter. The options are endless, so get creative and make this recipe your own!
This Carrot Cake with Cream Cheese Frosting is a delightful blend of flavors and textures, perfect for indulging your sweet tooth and creating lasting memories with loved ones. Whether for a special occasion or simply as a treat to brighten your day, it’s sure to become a beloved favorite in your baking repertoire. π₯π°β¨
